Baked Prosciutto And Egg Breakfast Tart Recipe

I never imagined crisp puff pastry harmonizing with creamy Boursin, tender prosciutto and rich eggs. Fresh arugula dressed in olive oil and a hint of lemon creates perfect balance. This Spring Breakfast features my favorite breakfast tart, blending savory notes and vibrant flavors that spark my culinary curiosity.

I was really excited to try out this twist on a classic breakfast tart the other day. I grabbed a thawed sheet of frozen puff pastry and spread a generous layer of softened 4 oz Boursin cheese all over it.

Then I carefully cracked 4 large eggs right on top, letting their edges mingle with the buttery base. The roughly torn 4 slices of prosciutto add an irresistible savory touch that makes each bite a little adventure of its own.

I finished it off with a refreshing 2 cups of fresh arugula tossed in 1 tablespoon extra virgin olive oil, a pinch of salt and black pepper. I even added a splash of lemon juice if I was feeling extra zesty that day.

This recipe reminded me of those unforgettable prosciutto breakfasts and spring brunches I used to rave about. It’s a fun, bright dish that’s perfect for when you want something a bit different for spring.

Why I Like this Recipe

I really love this recipe because it makes my mornings feel special and fancy, even though it’s super simple to whip up. First, I love how the creamy Boursin cheese mixes with the soft, runny egg yolks and the salty bite of the prosciutto. Second, the buttery puff pastry base gives it this amazing texture, and it pairs so well with the fresh arugula salad that I toss with olive oil and a splash of lemon juice. Third, I just dig that the flavors are balanced perfectly; the savory ingredients come together with a bit of tang and pepper that makes every bite interesting. Lastly, I appreciate that the recipe doesn’t overcomplicate things so I can actually enjoy making it without stressing over too many steps.

So here’s the deal: this baked prosciutto and egg breakfast tart is all about rich, creamy Boursin cheese, perfectly baked eggs, and the savory prosciutto, all set on a flaky, buttery puff pastry. When you top it off with a crisp, lightly dressed arugula salad, it just brings a burst of fresh flavor thats perfect for a spring day. It’s simple, honest cooking that makes me feel like I’m treating myself to something really special every time I make it.

Ingredients

• Frozen puff pastry gives carbs and flaky, buttery texture to the tart base.
• Boursin cheese supplies protein and a rich tangy creaminess across each bite.
• Eggs supply high quality protein and healthy fats to boost flavor overall.
• Prosciutto adds a salty, savory taste that elevates the dish slightly.
• Arugula is fresh, peppery, and full of fiber plus essential vitamins.
• Extra virgin olive oil provides healthy monounsaturated fats without overpowering flavors.
• Salt and pepper season, enhancing natural flavors without extra calories.
• Optional lemon juice adds a fresh, zesty tang to balance richness.
• All ingredients combine harmoniously creating a rich, balanced breakfast tart.
• This tart is simple yet sophisticated enough for casual brunches.

Ingredient Quantities

• 1 sheet frozen puff pastry, thawed
• 4 oz Boursin cheese (softened)
• 4 large eggs
• 4 slices of prosciutto, roughly torn
• 2 cups fresh arugula
• 1 tablespoon extra virgin olive oil
• Salt, to taste
• Black pepper, to taste
• Optional: 1/2 tablespoon lemon juice (for dressing the arugula)

How to Make this

1. Preheat your oven to 400°F and let your puff pastry thaw completely.

2. Unfold the pastry sheet onto a lined baking sheet, and gently press down the edges to form a thin border around the rim.

3. Spread the softened Boursin cheese evenly over the center of the puff pastry, leaving that border clear.

4. Crack the 4 eggs right into the cheese-covered center, being careful not to break the yolks.

5. Scatter the roughly torn prosciutto over the eggs and cheese so they get a little bit into the mix.

6. Sprinkle salt and black pepper to taste over everything and then pop it in the oven.

7. Bake for about 15-20 minutes until the pastry is golden and the egg whites are firm but the yolks are still a bit runny.

8. While its baking, toss the arugula in a bowl with the extra virgin olive oil and if you like add the half tablespoon lemon juice for a little zing.

9. Once the tart out of the oven, let it cool for a couple minutes then top with the arugula salad.

10. Slice, serve warm, and enjoy your delicious baked prosciutto and egg breakfast tart!

Equipment Needed

1. An oven with proper mitts to safely handle hot trays
2. A baking sheet lined with parchment paper
3. A mixing bowl for tossing the arugula salad
4. A spatula or large spoon for spreading the Boursin cheese and mixing the salad
5. Measuring spoons for the extra virgin olive oil and optional lemon juice
6. A knife or scissors to roughly tear the prosciutto

FAQ

Baked Prosciutto And Egg Breakfast Tart Recipe Substitutions and Variations

• Instead of the frozen puff pastry, you can try using a sheet of crescent roll dough or even a homemade pie crust if you’re feeling adventurous.
• If you dont have Boursin cheese, you might swap it for goat cheese mixed with a little bit of herbs or even a soft cream cheese with added garlic and chives.
• If prosciutto is hard to come by, thinly sliced ham or pancetta works just fine in this tart.
• For fresh arugula, you can use baby spinach or any other peppery mixed greens to keep that fresh, crisp feel.

Pro Tips

1. Make sure your puff pastry is totally thawed and at room temp before you start so it bakes evenly and doesn’t shrink in the oven.
2. When you crack the eggs, do it gently from the side of the bowl instead of smackin’ them in so you don’t break the yolks by accident.
3. For a kick of flavor, you can try crisping the prosciutto in a pan for a minute or two before adding it to the tart.
4. Let the tart cool for a couple minutes out of the oven before putting on the arugula and slicin’ it so the cheese has a chance to settle.